Pumpkin Coffee Cake Bars Recipe

Friends Drift Inn Farm Recipes – Make Ahead Desserts

Pumpkin Coffee Cake Bars Recipe

Make Ahead Dessert – Pumpkin Coffee Cake

Can we talk? Where did the summer go? It sure seems like life is going by way too fast.

Jake is back to school. Mom has come and went for her annual canning extravaganza. Charlie has returned to his roost in the football press box.

As for me, the canner is cranked. I have been trying to clean out the “deep freeze” – that would be freezer to you city folks. Last year our harvest of pumpkins was abundant. I like that word “abundant.” There is still an abundance of pumpkin puree waiting to be used up from last year so I can make way for this year’s bounty.

Make ahead dessert recipe Pumpkin Coffee Cake Recipe

Bounty – I like that word, too. As in “Sharing the Bounty” with friends like you and the Pointy Toed Shoes Sisters.
These pumpkin bars have a trio of surprises. There’s some cayenne pepper zing. There’s a little coffee in the icing to get your motor running. And oh yeah, I soaked the nut topping in bourbon; I’m just saying.
This recipe will feed a crowd. Leave it in the pan and tote it to your next tailgate party, community supper, or even the next hen clucking party. Cluck-cluck!
Coffee and pumpkin bars on the big red barn porch! Come share the abundant bounty! Giggles

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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.